Bread and Butter Pudding

Ingredients

• 25g/1oz butter
• 8 thin slices bread
• 50g/2oz sultanas
• 2 tsp cinnamon
• 350ml/12fl milk
• 50ml/2fl oz double cream
• 2 free-range eggs
• 25g/1oz sugar
• grated, to taste nutmeg

Instructions

1. Butter a 1-litre ovenproof dish thoroughly.
2. Remove the crusts from the bread. Butter each slice on one side, then cut diagonally into triangles. Arrange a layer of bread, buttered side up, in the base of the dish. Scatter over some of the sultanas and sprinkle lightly with cinnamon. Repeat the layers until all the bread is used, finishing with a layer of bread.
3. Place the milk and double cream in a small saucepan and heat gently until very hot but not boiling. Remove from the heat.
4. Crack the eggs into a bowl, add about three quarters of the sugar, and whisk lightly until pale. Gradually pour in the hot milk mixture, stirring continuously to prevent the eggs from curdling. Strain the custard through a sieve into a clean bowl.
5. Carefully pour the warm custard over the bread layers. Sprinkle with grated nutmeg and the remaining sugar, then leave to stand for 30 minutes so the bread can absorb the custard.
6. Preheat the oven to 180°C (355°F / Gas 4).
7. Bake for 30–40 minutes, until the custard is set and the top is golden brown.
8. Remove from the oven and allow to cool slightly before serving.

instructions_source: editorial-classic